Cooking, Cheese, Soap

Published in 2002, this book is a revision of the successful Cheesemaking Made Easy. Carroll has been a leader in the growth of artisanal cheesemaking, and this book, written for the beginner, aims to show how easy it is to make all kinds of wonderful cheeses at home. Learn More

Subtitled “A Practical Guide to More Self-Reliant Living,” this new book has major sections on the sustainable garden, the backyard orchard, the poultry flock, the home dairy including cows, goats, and sheep, and the home fiber flock including llamas. Learn More

The book that every cheesemaker will want to take them from simple recipes to creating their own unique cheeses. Lots of quick reference tables, resources for education, sourcing, and enjoyment. An extremely readable book. Learn More

This book, originally published as The Farmstead Creamery Advisor, has information on designing a well-functioning dairy, choosing equipment, understanding the process of the business of making milk, managing a farm to produce superior milk, understanding the microbiology of milk, and developing risk-reduction plans all prior to selling raw milk. Learn More

For those just dreaming and those committed, it walks you through the steps and decisions when considering a career in this cottage industry. It covers analyzing your suitability for this career, designing and building the cheese facility, sizing up the market, negotiating day-to-day obstacles, and ensuring maximum safety and efficiency. Learn More

This new book, subtitled "The complete guide to building and running a small, farm-based cheese business," is just that. A must-have book for those thinking about starting any kind of cheese business. Learn More

The sisters of the monastery of Mont-Laurier in Quebec, Canada, produce a goat cheese sold in the local village. This book, translated from the French, is the instruction manual they wrote for the production of goat cheeses in a small commercial dairy and is not for beginners. Learn More

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